Cedar Plank Salmon
Why I Love This Recipe
Salmon is one of my favorite fishes to eat; especially when its cooked on the grill. If you love grilled seafood as much as I do, you will love my recipe for Cedar Plank Salmon.
Ingredients You'll Need
****ONE DAY PRIOR, SOAK CEDAR PLANKS IN WATER OVERNIGHT.****
2 Cedar planks (Dependent on how many salmon steaks are to be cooked more planks will be needed)
1 Salmon fillet (2 to 3 lbs); fresh with skin removed
1 tablespoon Sea salt
1 teaspoon Fresh ground black pepper
2 tablespoons Butter; cut into small bits
Soak planks in water overnight to help prevent them from catching fire while cooking with them on the grill. (They must be submerged completely all night so put something heavy on them in the water.)
They can be found in specialty cooking shops or gourmet food shops.
Preheat a gas grill to 425 degrees F (medium-high).
If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a light coating of white ash.
Spread the coals in an even bed.
Make sure the cooking area is clean.
Clean, dry and trim the salmon.
Check for bones and remove if you find any.
Cut the salmon into 8 equal pieces.
Salt and pepper to taste. Spread a little brown sugar evenly over the top and dot with little chunks of butter (Always season the salmon to your taste)
When grill comes to the proper temperature, remove soaking cedar planks from the water.
Place soaked planks in the center of the heated grill to pre-heat for about 5-10 minutes with lid closed or until they begin to crackle and smoke.
This will lightly toast the wood and a distinct smell of cedar will be evident evident.
Open the grill and quickly brust the top surface of heated planks with a thin coating of olive oil.
Place 4 prepared salmon fillets on top of each pre-heated and oiled cedar plank.
Close grill lid and cook at 425 degrees F until just cooked through, about 20-30 minutes (cooking time will vary depending on how thick the fillets are
Check flame level periodically to make sure the planks do not ignite.
Have a spray bottle of water on hand just in case.
DO NOT TURN SALMON AND DO NOT OVERCOOK.
Internal temperature of the fillet should be 135 degrees F when fish is done.
When done, the fish should be moist, opaque and flaking easily in the middle.
When done, carefully remove the hot planked salmon from grill and serve directly onto plate. (Do not remove fish from the plank)
Serve the salmon with butter and freshly squeezed lemon juice, if desired.